Dessertsbiggerbolderbaking4.7
Best All Butter Pie Crust Recipe
My All Butter Pie Crust is rich, tender, and perfectly buttery—a foolproof, mixer-made pastry that’s easy to master and elevates every pie!
👥 1 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min👤 Ballymaloe Cookery School📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- pan
📝 Preparation Steps
1
Cream the Salted Plugra Butter and sugar together using an electric hand mixer on high speed for ⏱️ 2 minutes, or until light and fluffy. (You can also do this step using a hand whisk)
2
Beat in the egg until combined, scraping down the side of the bowl to ensure even mixing.
large egg (, at room temperature)1
3
Turn the mixer to low and mix in the flour and salt until just combined.
4
Shape the dough into a flat disc and refrigerate for at least ⏱️ 2 hours (up to 2 days) before using. For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.
5
On a floured surface roll out the pastry to ¼ inch thick. Press into your pie pan, crimp the edges and use a variety of my pies like my pumpkin pie, pecan pie and upcoming Chocolate Silk Pie.
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